Directions:1. Preheat oven to 400 F.2. Use 1-2 baking sheets and cover withparchment paper. Add sweet potatoes,chickpeas, and broccoli, spreading evenlyacross baking sheet.3. Drizzle 2 tsp avocado oil on top ofvegetables with a dash of salt and blackpepper. Mix well.4. Bake for a total of 40 minutes, flipping thevegetables after the first 20 minutes.5. In a food processor, add nut milk, garlic,cashew butter, and tamari sauce and pulseuntil creamy. Pour the dressing into anindividual jar and store in refrigerator.6. In a sauté pan, heat 1 tsp avocado oil overmedium heat.7. Add the shredded cabbage with a pinch ofsalt and black pepper and cook for 8-10minutes.8. Once the cabbage is done cooking,remove it from the stove and pour into amedium size bowl9. Top cabbage with the sweet potato,chickpea and broccoli mixture. Add dressingprior right before eating.

Instructions:1. cook the bean pasta or lentils2. in a large pan, heat avocado oil over heat (we just used olive oil, here)3. Add garlic, onion, and pine nuts and saute for 3-4 minutes4. add kale and extra virgin olive oil to the pan, tossing all ingredients together5. cover the pan with lid for 3-5 minutes to allow kale to steam and reduce6. in a large bowl, combine strained beans, garlic powder, onion powder, apple cider vinegar, salt and pepper7. once kale is soft, transfer vegetables into the bowl and stir together

recipe credits to Brigid Titgemeier and the HealthySelf Reset program.

New year, new you? Whatever your New Years resolutions are -- there is no better time to begin eating nutritiously and healthily than at the present moment.

Here is this weeks' recipe hand picked from Leanne Brown's, "Good and Cheap: Eat Well on $4/Day." Recipes to follow (along with this one) are affordable, convenient, and use ingredients that can (to some degree) be locally sourced.

Beet and Chickpea Salad

Ingredients:

2 to 3 beets, peeled and grated

1 cup chickpeas, cooked or canned

3 tbsp peanuts

Dressing ingredients:

1 tbsp lime juice

1 tsp chili sauce

1 tbsp olive oil

salt and pepper

Peel the beets and shred with a box grater. Place the beets in a bowl with the chickpeas and nuts.

Mix up the dressing ingredients in another bowl and stir to combine. Add salt and pepper to taste.

Add the dressing to the chickpeas, beets, and nuts. Let it sit for ~5 minutes. Enjoy!